In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter until combined. Add egg, milk, vanilla; beat well. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. From the chocolate dough into 32 balls about 1 1/4 inches in diameter. Set aside.

On a work surface, slightly flatten a chocolate dough ball. Top with peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball.

Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a buttered glass dipped in 2 tablespoon granulated sugar.

In mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk, and vanilla; mix well. Stir in the chocolate chips, and if desired, walnuts. Shape into 1-inch balls; place on waxed paper lined cookie sheets. Loosely cover and refrigerate for 1-2 hrs or until firm.

*Note: Candy coating may be divided as 1-1/4 lb of main coating, which should be a chocolate; 1/4 lb of a colored candy-coating which is then drizzled over the finished 'truffles' for a more artistic presentation.

Mix dry ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then lemon extract. Add dry ingredients and beat just until blended. Stir in cranberries, 1 cup of white chocolate chips, and pecans.

Melt peanut butter and chips over low heat, stirring constantly to avoid burning. When fully melted, remove from flame and stir in M&Ms first, then cereal. Add cereal gradually, as the objective is to add enough so that the mixture can hold together without being too wet.

Press mixture into a shallow lasagne pan and refrigerate a minimum of 5 hours. Cut into bars or squares.

Optional, to kick it up another notch:

Melt large bar of unsweetened chocolate with 1 cup sugar (or 25 packets Splenda), spread on top of cereal mixture, and make a second batch of cereal mixture to put on top of the chocolate. This should be refrigerated overnight prior to cutting.

The author of this recipe disavows all responsibility for broken diets.

Combine all cookie ingredients except frosting in large bowl. Beat at low speed, scraping sides and bottom of bowl, until well mixed. Divide dough in half. Shape each half into an 8x1” roll. Wrap in saran wrap and refrigerate till firm. (1-2 hours)

Directions1. Put oven rack in middle position and preheat oven to 375˚F. Line baking sheet with parchment paper and set aside.

2. Whisk together flour, baking soda and salt.

3. Beat together butter and sugars with an electric mixer at high speed until fluffy (about 3 minutes). Add eggs to mixture, beating until creamy (about 1 minute). Beat in vanilla. Reduce speed to low and mix in flour mixture slowly until combined. Stir in chips by hand.

Mix the room-temperature butter with the flour, sugar, almonds, egg and vanilla. Knead this mixture until totally homogenous. Cool in the fridge for 30-60 min. Form little crescents from the dough about two inches long and place on a cookie sheet. Bake at 350° for about 15 minutes. Turn the hot cookies in powdered sugar until evenly coated, then let cool. The cookies are very brittle, so don't worry if they keep breaking! In Austria, it's common to use something called vanilla sugar which is powdered sugar with vanilla flavoring, in the last step, and to omit the extract. But I don't think it'll affect the taste.

Bring to a boil 1 cup light Karo syrup and 1 cup sugar. Remove from heat. Stir in 1 cup peanut butter until melted. Add 6 to 8 cups Cheerios and stir to coat. Press into a greased or buttered 9 x13 pan. Let set up, then cut into squares. These can be frosted while still warm by sprinkling chocolate chips over the top and spreading with knife as the chips melt.

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with vegetable oil spray. 2. In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan. 3. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars.

my notes:* note that you need altogether 3.5 cups of grain/flours. I just put together what I have. sometimes more oats, less flour, no wheat germ etc. I also usually use WW flour i/o of all purpose. so for example, I use 2.5 cups of oats and 1 cup of WW flour.**you can put less sugar, but do not omit the honey (that's what glues it together). you can use molasses i/o the honey.*** you can add whatever you want - i usually add pecans and cranberries, chopped dark chocolate etc.These freeze well.